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Emily Cooks: Sun-dried tomato pasta

from Everyday Italian

I don’t, in general, like pesto. But I love sun-dried tomatoes. So when I saw this recipe in my copy of Everyday Italian, I thought, why not?


It was a good call. Oh my, friends. This is a good meal. DEFINITELY heed this note: While the pasta cooks, scoop out a good 3/4 c.-1 c. of pasta water, and use it to dilute the pesto. This will make it much more “spreadable” and will coat the pasta more evenly, so you get pasta avec sauce, not pasta avec sauce clumps. 

The addition of fresh basil makes this a perfect recipe to try in summer and fall, when the basil plants are blooming!

 1 (8.5 oz) jar sun-dried tomatoes packed in olive oil

1 c. (packed) fresh basil leaves

2 garlic cloves

1/2 c. freshly grated parmesan cheese

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

In the bowl of a food processor, blend the sun-dried tomatoes and their oil with the basil and garlic just until the tomatoes are finely chopped. Transfer the pesto to a medium bowl and stir in the cheese and 1/2 tsp each of salt and pepper. Season the pesto with more salt and pepper to taste. Add water until it is the desired consistency.

NUTRITIONAL INFO: (with farfalle pasta, per serving)

Cal: 518

18.5 g fat/ 2.4 g saturated fat

69.4 carbs

4.5 fiber

19.0 protein

Vitamin A 8%, C 3%, Calcium 17%, Iron 35%

Serves four

REally, this just amuses me greatly…

Dan: The thing that I’m proudest of is Quidditch. I’ve spoken to at least 2 or 3 professional Quidditch players who think any team will be lucky to have me.